Since this is the season of all things pumpkin, it’s only right that I share a recipe for Pumpkin Cake with Cream Cheese Frosting! (Everything tastes good with cream cheese frosting…)
This is a simple recipe that you can make with the kiddos to celebrate the season of pumpkin. It’s almost like a deconstructed Pumpkin Roll.
Imagine a piece of pumpkin cake with a nice warm cup of coffee…… Ahem, now that I’ve drooled all over myself, off to make one!
The dry ingredients are what come first. Whisk together the flour, cinnamon, baking powder, baking soda and salt.
Next up, the wet ingredients. Beat the eggs, sugar (not wet, but supposed to be here), oil and pumpkin in a large bowl until well blended. The smell is outrageous!
Slowly add the dry ingredients to the wet ingredients, mixing well throughout.
Pour the mixture into an ungreased 9×13″ baking pan. Bake for 25-30 minutes or until set in a 350º oven.
Let the cake cool completely.
Now for the frosting deliciousness! Beat cream cheese, butter and vanilla together until well blended. Slowly beat in powdered sugar. Perfect, right?
Don’t forget to refrigerate until you’re ready to serve the cake…if you can wait that long!
Ingredients
- 4 eggs
- 1 2/3 cup Sugar
- 1 cup Vegetable Oil
- 15 oz Pumpkin Puree
- 2 cup Flour
- 2 tsp Cinnamon
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 8 oz softened Cream Cheese
- 1/2 cup softened Butter
- 2 tsp Vanilla
- 6 cup Powdered Sugar
Preparations
- Preheat oven to 350.
- Whisk together flour, cinnamon, baking powder, baking soda and salt. Set aside.
- Beat eggs, sugar, oil and pumpkin in a large bowl until well blended.
- Slowly add to dry ingredients to wet ingredients, mixing well.
- Pour into ungreased 9x13" baking pan.
- Bake for 25-30 minutes or until set.
- Cool completely.
- Beat cream cheese, butter and vanilla until well blended.
- Slowly beat in powdered sugar.
- Spread frosting over cake and refrigerate until ready to serve.
When will you serve this yummy Pumpkin Cake with Cream Cheese Frosting?
Homegrown Adventures says
atThis looks absolutely devine. We love pumpkin cake. I love how you made your own frosting using cream cheese. We have to give this a try. Thanks for this amazing recipe.
Leslie Soto says
atOh man! This looks Heavenly. I may have to make this soon. I’m already in the mood for all things fall and this pumpkin cake fits that! I can imagine baking this and eating it while cozy in my favorite blanket with a good cup of coffee.
Alexis Prieto says
atOMG! That sounds nice. I live in hot & humid Miami, so I’ll have to crank the air before getting cozy!
Neely Moldovan says
atWEll this sounds amazing!
Alexis Prieto says
atRight?! Hope you like it!
Jaye Shields says
atThis looks amazing. I’m definitely going to need to try this. I love pumpkin.
Alexis Prieto says
atCan’t wait to hear how it came out!
Falon says
atThis looks amazing! I like pumpkin, but I love anything with cream cheese frosting on it!
Alexis Prieto says
atIsn’t cream cheese frosting the best?!
Amanda @ Anchored to Sunshine says
atI can’t believe it’s fall already 🙂 But I am happy everything is turning pumpkin!
Juli says
atCan this recipe be made for cupcakes? I know some cake recipes don’t translate well to cupcakes! Thanks!
Joybee says
atCan this be made the night before and refrigerated until serving the next evening? Just don’t want it to be soggy. Thanks
Cynthia Tobin says
atI just popped this cake in the oven. I’m on to the cream cheese frosting. I’ll let you know how it comes out. Looks great so far.
Alexis Prieto says
atCan’t wait to hear about the finished product!
Heather says
atThis is seriously my favorite cake. I tried it in cupcakes too and they worked out perfectly. Thank you.
Alexis Prieto says
atOooohhhh…I’ll have to try cupcakes next time!
Suzanne Fereti says
atTried this recipe last night…..turned out beautifully. So simple and easy.
Alexis Prieto says
atI’m so happy!
Malinda says
atWow! This was the most amazing cake EVER! I received so many compliments during Thanksgiving. This one is a real keeper. Thank you Alexis!! Btw, I substituted the vegetable oil for coconut oil.
Alexis Prieto says
atLove the idea of coconut oil! Thanks!
Aishwarya says
atTried yesterday with white pumpkin. Delicious!! Thanks for the recipe. My family loved the cake.
Alexis Prieto says
atI’m so glad your family loves it!
kate says
atOMG this cake is to die for! I just made a few adjustements by only using 1 cup of sugar, adding a tsp of ginger, as well as adding raisins and chopped pecans. I also only used half a batch of frosting. I brought it to work and everyone asked for the recipe, This will definetely be one of my staple recipes. thank you
Alexis Prieto says
atYay! I’m so happy!
Paige says
atI have made this cake 5 different times in the past few months. Perfect for a pot luck or just when ever. Today I’m making as a bunt and will put the frosting on the side as a spread. Such a yummy cake! Oh and course I was short on the oil so I just threw in some applesauce to substitute the 1/3 cup I was missing.
Alexis Prieto says
atWhat a great way to make it a bit healthier with applesauce! And I LOVE the idea of a bundt with the frosting on the side!
Ciera says
atI have this in the oven now!! Can’t wait to try it!
Alexis Prieto says
atHow did it come out?
Nancy Durell says
atI made your cake for Christmas dinner 2018. I added chopped walnuts to the cake batter. It was fabulous and my husband asked me to make it again sometime so when I do I will add cinnamon to the cream cheese frosting.
Alexis Prieto says
atYay! So glad it’s a family favorite!